Cochinita Pibil, a Yucatecan style of slow-roasted pulled pork is the quintessential dish in the cuisine of Yucatán. If you haven’t sampled it, you’ll quickly realize how important it is within the local culture when you visit.
Eaten by locals for breakfast or a mid-morning snack, it’s also popular for a Sunday lunch with family or as a hangover cure. Served commonly in tacos or tortas, it is dressed with a little chopped onion and an Habanero pepper salsa.
Prior to roasting, the pork (cochinita in spanish) is combined with flavors local to the region such as achiote (the spice that gives the dish its red color), clove and sour orange. Wrapped with banana leaves, the pork is slow roasted for several hours, traditionally in an underground oven, until it is meltingly soft.
Cochinita is so integral to the local culture, that you can find it in street stalls, in markets, homes, and the most upscale restaurants within the Yucatan Peninsula.